Put everything from the bay leaves to the cinnamon bark in the cream. Put the cream in your refrigerator to infuse for five days.

Caramelize the onion; cool in the refrigerator. Put an ice cream storage container in your freezer to chill.

Mix everything from the salt to the tequila together until it forms a paste.

Strain the infused cream into a mixing bowl; stir in the tequila paste until it's well-distributed. Grate the chocolate into the cream mixture.

Pour the cream mixture into a blender. Add the caramelized onion. Puree.

Dump the whole thing into your ice cream maker; freeze according to the manufacturer's directions. Immediately put into the chilled storage container; freeze for at least two hours or preferably overnight.

Eat straight or with your dinner.

The texture of the ice cream is a little off, and I'm not even sure how to describe it, mostly because I don't mind or notice it. Other people have pointed it out. I suspect it's the onions causing the problem, but it might be any of the other ingredients, with almond flour being my next suspect.